Ceviche Tempura 1
13067 SW 112th St, Miami, FL 33186 · Permanent Food Service · License 2325548
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection4 high priority (2 fixed on the spot), 2 intermediate (1 fixed on the spot), 11 basic-34
- Extension granted on Oct 16Counts in full until a follow-up finds the problems fixed-3
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Basic4
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
Ceiling tile missing.
More time given
Unclean building components, attachments or fixtures.
More time given
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
More time given
- First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at walk in cooler cooked potato (46°F - Cold Holding); mashed potato (45°F - Cold Holding), as per operator stored the night before. Operator discarded cooked potato and mashed potato during time of inspection.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 2 pounds of commercially processed reduced oxygen packaged tuna in walk in cooler during time of inspection. Operator discarded of tuna during time of inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at reach in cooler across from reach in cooler raw swai (46°F - Cold Holding); butter (51°F - Cold Holding), pooled eggs (46°F - Cold Holding), as per operator less than 4 hours. Operator closed flip top unit to cool items. Observed at walk in cooler cooked potato (46°F - Cold Holding); mashed potato (45°F - Cold Holding), as per operator stored the night before. Operator discarded cooked potato and mashed potato during time of inspection. Observed to the right of cook line vegetable stock (67°F - Cold Holding), as per operator less than 2 hours. Operator placed fish stock in reach in cooler during time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over case of plantains in reach in freezer. Operator removed raw chicken during time of inspection.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed oyster half dozen and dozen and sushi rolls sushi rolls not identified that it contains raw or undercooked animal foods on menu during time of inspection.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand wash sinks throughout kitchen, operator provided soap during time of inspection.
Fixed on the spot
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container of sugar below server station not labeled with common name.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 2 pounds of commercially processed reduced oxygen packaged tuna in walk in cooler during time of inspection. Operator discarded of tuna during time of inspection.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of oil stored on floor across from cook line. Operator removed case of oil from floor during time of inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle submerged in container with sugar. Operator removed during time of inspection.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water measuring 76°F. Employee dumped water during time of inspection.
Fixed on the spot
Ice scoop handle in contact with ice.
Observed ice scoop inside ice machine in contact with ice. Operator removed scoop during time of inspection.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs on oven door handle. Employee removed tongs during time of inspection during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed whole in wall above walk in cooler.
Ceiling tile missing.
Observed ceiling tile missing in ware wash area during time of inspection.
Unclean building components, attachments or fixtures.
Observed accumulation of grease at hood system above cook line.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed lights above reach in freezer in back storage area without cover.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.